孙鏖 雷虹 何芳 李剑波 浣成 张佰忠 易康乐

摘要：【目的】比較不同年龄阶段安格斯牛与湘西黄牛屠宰性能和肉营养品质的差异，为丰富湘西黄牛和安格斯牛育种数据，开展湘西黄牛品种改良及新品种（系）培育提供科学依据。【方法】选取初始重基本一致的纯种湘西黄牛与安格斯牛种各30头，统一标准饲养条件单栏饲喂，于6、18和30月龄分批屠宰，测定屠宰性能、肉品质及营养价值。【结果】随着年龄的增加，安格斯牛和湘西黄牛的屠宰性能逐渐提高，在30月龄时安格斯牛屠宰率可达49.98%，熟肉率67.56%，眼肌面积4333.49 mm2，剪切力44.13 N;而湘西黄牛屠宰率为48.98%，熟肉率65.94%，眼肌面积4042.78 mm2，剪切力50.18 N。在同一年龄阶段，安格斯牛与湘西黄牛屠宰率、滴水率、失水率及粗蛋白、铜（Cu）、铁（Fe）和锌（Zn）含量差异不显著（P>0.05，下同），而眼肌面积和剪切力在各年龄阶段均差异显著（P<0.05，下同）。安格斯牛总氨基酸（TAA）含量在18.61%～19.11%，必需氨基酸（EAA）在7.70%～7.95%;湘西黄牛总氨基酸含量在18.28%～19.43%，必需氨基酸在7.27%～7.82%，同一年龄阶段2个牛种间差异不显著;3个年龄阶段的EAA/TAA均在40.00%左右，但同一年龄阶段2个牛种间差异显著。安格斯牛肉中饱和脂肪酸含量在44.51%～49.58%，单不饱和脂肪酸含量在31.93%～37.74%，多不饱和脂肪酸含量在13.03%～23.19%;湘西黄牛肉中饱和脂肪含量在47.22%～49.70%，单不饱和脂肪酸含量在32.41%～39.53%，多不饱和脂肪酸含量在12.89%～19.33%，在同一年龄阶段安格斯牛肉饱和脂肪酸含量显著低于湘西黄牛，而不饱和脂肪酸含量高于湘西黄牛。【结论】湘西黄牛与安格斯牛在屠宰率和肉品质方面基本一致，适合生产制作优质高端牛肉。该结论也为引进安格斯牛来改良湘西黄牛提高本地牛品种的个体大小及屠宰率提供了科学依据。

关键词： 湘西黄牛;安格斯牛;屠宰率;肉品质;营养成分;氨基酸;脂肪酸

中图分类号： S823.8                             文献标志码： A 文章编号：2095-1191（2021）04-1116-08

Comparative study of slaughter performance and meat quality of Angus cattle and Xiangxi yellow cattle of different ages

SUN Ao， LEI Hong， HE Fang， LI Jian-bo， HUAN Cheng，

ZHANG Bai-zhong， YI Kang-le*

（Hunan Institute of Animal and Veterinary Science， Changsha  410130， China）

Abstract：【Objective】The purpose of this study was to compare the differences in slaughter performance and meat nutrient quality between Angus cattle and Xiangxi yellow cattle at different age stages. It provided scientific basis for enriching the breeding data of Xiangxi yellow cattle and Angus cattle，and carrying out the improvement of Xiangxi yellow cattle varieties and breeding of new varieties（lines）. 【Method】30 pure-bred Xiangxi yellow cattle and 30 Angus cattle were selected with the same initial weight，fed in a single column under the same standard feeding conditions，and slaughtered in batches at the age of 6，18 and 30 months. Slaughter performance，meat quality and nutritional value were determined. 【Result】The results showed that with the increase of age，Angus cattle and Xiangxi yellow cattle slaughter performance increased gradually. At 30 months，Angus cattle slaughter rate could reach 49.98%，cooked at a rate of 67.56%，eye muscle area was 4333.49 mm2，the shear force was 44.13 N，the Xiangxi yellow cattle slaughter rate was 48.98%，the cooked meat at a rate of 65.94%，eye muscle area was 4042.78 mm2，shear force was 50.18 N. At the same age stage，Angus cattle and Xiangxi yellow cattle had no significant differences in slaughter rate，drip rate，water loss rate and contents of crude protein，copper（Cu），iron（Fe） and lead（Zn）（P>0.05，the same below），but there were significant differen-ces in eye muscle area and shear force at each age stage（P<0.05，the same below）. The total amino acid（TAA） content of Angus cattle was 18.61%-19.11%，the essential amino acid（EAA） content was 7.70%-7.95%，the total amino acid content of Xiangxi yellow cattle was 18.28%-19.43%，the essential amino acid content was 7.27%-7.82%，and the EAA/TAA of each cattle species was about 40.00% in all the monthly stages. The difference between the two cattle species in the same stage was not significant. However，difference between the two cattle at the same age was significant. Saturated fatty acid contentinAngus beef was 44.51%-49.58% monounsaturated fatty acid content was 31.93%-37.74%，content of polyunsaturated fatty acids was 13.03%-23.19%. Saturated fat content in Xiangxi yellow beef was 47.22%-49.70%，monounsaturated fatty acid content was 34.21%-39.53%，content of polyunsaturated fatty acids was 12.89%-19.33%. At the same age，saturated fatty acid content in Angus cattle was lower than that of Xiangxi cattle and the difference was significant，but unsaturated fatty acid content was higher than that of Xiangxi yellow cattle. 【Conclusion】Through comparison，it is found that the slaughter rate and meat quality of Xiangxi yellow cattle and Angus cattle are basically the same，which is suitable for the production of high-quality and high-end beef. At the same time，it also provides scientific basis for the introduction of Angus cattle to improve the individual size and slaughter rate of Xiangxi yellow  cattle.

Key words： Xiangxi yellow cattle; Angus cattle; dressing percentage; meat quality; nutrition ingredient; amino acid; fatty acid

Foundation item： National Key Research and Development Program of China（2018YFD050170）; Hunan  Science and Technology Major Project（2017NK1020）; Hunan Key Research and Development Project（2016NK2171）

0 引言

【研究意义】湘西黄牛是我国重要的地方黄牛品种资源（贺宋文等，2008），具有肉质好、耐粗饲、肉役两用性能好、繁殖优等特点，对焦虫病抵抗能力强，也是长江以南地区个体较大、生产性能较优的地方牛品种（易康乐等，2011）。2006年，湘西黄牛被列入《国家畜禽遗传资源名录》（姚亚铃等，2007）。安格斯牛原产自英国苏格兰地区，因其适应性广泛、肉用性能优秀而适宜作为专门化的肉牛品种，其牛肉产出量高，且肌肉具有清晰的大理石花纹状;此外，安格斯牛耐寒性和抗病性也十分优良（梅楚刚等，2018）。利用……